Go Back
Print Recipe

Sour Cherry Jam Recipe for Canning: A European-Style Preserve

A traditional European sour cherry jam recipe featuring short cook-and-cool cycles that slowly concentrate the fruit into a rich, burgundy-hued preserve. This method preserves the cherries' natural texture and deep flavor without taking over your day.
Prep Time40 minutes
Cook Time25 minutes
Course: Jam
Cuisine: European
Keyword: European sour cherry jam, old fashioned sour cherry jam, sour cherry jam, sour cherry jam brandy, sour cherry jam canning, sour cherry jam recipe, sour cherry jam small batch, sour cherry jam with pectin, sour cherry preserve, sour cherry recipes, tart cherry jam
Servings: 4 half-pint (~250 ml) jars
Cost: $3.70-$5.51

Equipment

  • 1 wide heavy-bottomed pot
  • 4 canning jars with lids and bands half-pint (~250 ml)
  • 1 water bath or atmospheric steam canner
  • 1 cherry pitter optional
  • 1 canning funnel optional

Ingredients

  • 3.9 lbs pitted sour cherries - 1.77 kg - from 5 lbs whole cherries before pitting
  • 4 cups granulated sugar - divided - (815 g) - 1½ cups for the initial maceration + ½ cup added at each of the 4 repeat cook cycles (2 cups total), and the remaining ½ cup reserved to mix with the pectin
  • 1.5 tbsp regular powdered pectin - 14 g - such as Certo or Sure-Jell

Instructions

Step 1: Macerate the Cherries

  • Wash and pit the cherries, working over a large bowl to collect all the juices.
  • Combine the pitted cherries and their juices with 1½ cups of the granulated sugar in a wide, heavy-bottomed pot.
  • Cover the pot and refrigerate overnight to allow the fruit to macerate and release its juices.

Step 2: Complete Four Cook-and-Cool Cycles

  • Bring the macerated cherry mixture to a full boil over medium-high heat and cook for exactly 5 minutes.
  • Remove the pot from the heat.
  • Stir in ½ cup of the remaining sugar until it is completely dissolved.
  • Let the cherry mixture cool completely at room temperature for approximately 3 hours.
  • Repeat the entire boiling, sugar-stirring, and cooling process 3 more times for a total of 4 cook-and-cool cycles.

Step 3: Add the Pectin and Finish the Jam

  • After the fourth and final cool-down, thoroughly mix the remaining reserved ½ cup of sugar with the 1.5 tablespoons of regular powdered pectin in a small bowl.
  • Stir the sugar-pectin mixture into the cooled cherry mixture, whisking constantly until the pectin is fully dissolved.
  • Return the pot to the stove over medium-high heat.
  • Bring the mixture to a full rolling boil and cook, stirring constantly, until the jam reaches the gel stage (220°F/104°C or passes the cold plate test).
  • Ladle the hot jam into prepared warm canning jars, leaving ¼-inch of headspace. Wipe the jar rims clean, apply the lids, and screw the bands on fingertip-tight.
  • Process the jars using your preferred water bath or atmospheric steam canning method.